Print Options

Curry Chicken and Vegetables Recipe

A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. "I like to add a dash of red pepper flakes to the stir-fry for extra spice," shares Judie White of Florien, Louisiana.

TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:4 servings

Ingredients

1 tablespoon cornstarch

2 teaspoons curry powder

1/8 teaspoon crushed red pepper flakes

1 cup reduced-sodium chicken broth

1 tablespoon reduced-sodium soy sauce

1 pound boneless skinless chicken breasts, cut into cubes

2 teaspoons canola oil, divided

1 cup sliced fresh carrots

2 garlic cloves, minced

3 cups fresh broccoli florets

4 green onions, thinly sliced

Directions

1.In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm.